Try a different hamantaschen for Purim

In the spirit of the upcoming holiday of Purim, here are several hamantaschen recipes from different corners of Jewish and fusion culture. Whether you’re celebrating for the first time, or are dusting off an old family recipe, we hope these alternatives (with literal alternatives for vegan and kosher-friendly noshing) can make your table feel a little larger and more welcoming this holiday.

Embrace the forces of two powerhouse Jewish baked goods joining together with this everything bagel hamantaschen recipe from Micah Silva, author of “Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine.” This recipe takes it up a notch by incorporating a chive cream-cheese filling. For those who are new to noshing on this purim treat, the bagel likeness might offer a more familiar flavor!

All recipes are reprinted with permission.

Everything Bagel Spice Hamantaschen

https://www.noshwithmicah.com/post/everything-bagel-hamantaschen/

Author: Micah Siva for the San Diego Jewish Journal

Total time: 60-90 min

Makes 16-18

Ingredients

Dough

1 cup all-purpose flour

1 cup whole wheat flour

1 tsp baking powder

2 tbsp everything bagel spice seasoning

1 stick (1/2 cup) butter, cubed

1 large egg, whisked

4-5 tablespoons water, ice cold

Filling

2 tbsp fresh chives, chopped

3/4 cup cream cheese

To assemble

¼ cup everything bagel spice seasoning

1 egg yolk, whisked

1 tbsp water

Directions

In a food processor, combine flours, baking powder, and bagel spice.

Cut in butter until it resembles a coarse meal.

Stream in the egg and add water 1 tbsp at a time until a dough forms.

Cover with plastic wrap and let sit for 1 hour.

Meanwhile, preheat the oven to 375 degrees F. Line 2 trays with parchment paper.

In a medium bowl, combine chives and cream cheese.

On a floured surface, roll dough to ¼ inch thickness. Cut 3-inch circles, and transfer to the lined baking trays. Portion ½ tbsp filling in the center of each circle. Brush the outer edges with egg wash.

Fold or pinch into a triangle shape.

Brush the tops with egg wash, and sprinkle with everything bagel spice.

Bake for 13-15 minutes. Let cool on the tray.

Enjoy!

Sushi Hamantaschen

Try something totally different with this sushi hamantaschen recipe from Family Friends Food. The author notes that vegan substitutions for protein include veggies, tofu, beans, sprouts, and vegan mayonnaise is available if needed to make a side sauce/dressing!

https://family-friends-food.com/sushi-hamantaschen/#Sushi_hamantaschen_%E2%80%93_not_traditional_still_delicious

Ingredients

100 g brown sushi rice (or use white sushi rice)

200 ml cold water

1 tablespoon rice vinegar

1 teaspoon sugar

2 sheets nori (roasted seaweed)

1 baby cucumber

2 radishes

1/3 red pepper

1/3 carrot

1 spring onion

1 tablespoon mayonnaise (or vegan mayo)

1 teaspoon sriracha

1-2 teaspoon black sesame seeds

Directions

Wash the sushi rice under running water. Drain and place in a small saucepan with the cold water. Cover with a lid, bring to a gentle simmer, and cook, covered for 25 minutes (or according to the directions on the package).

In a small bowl mix the rice vinegar and sugar. Set aside.

Cut 10cm (4 inch) circles from the nori sheets. I did this by folding each sheet into quarters then using scissors to cut circles. (I used a 10cm round cookie cutter as a guide but you can do it by eye.) You will need 8 circles.

Finely dice the cucumber, radishes, red pepper, and carrot. Slice the spring onion into halves or quarters lengthwise, then slice finely. Mix all the vegetables in a small bowl with the mayonnaise (or vegan mayo) and sriracha.

Once the rice is cooked, mix in the vinegar-sugar mixture, then spread the rice on a plate to cool.

To assemble the sushi hamantaschen

Place ⅛ of the rice (roughly 1-1½ tbsp) in the centre of one of your nori circles. Top with 1-2 teaspoon of the vegetable filling.

Lightly brush the edges of the nori with water, then fold up the sides to create a triangle shape. Pinch the corners together and hold for a few seconds - the water should help the nori to soften and stick together.

Transfer the sushi hamantasch[en] to a serving plate and continue with the remaining nori, rice and filling. (You may not use all the filling).

Sprinkle the sesame seeds over the sushi hamantaschen. Serve and enjoy!

Note

You might not need all the vegetable mixture to fill your sushi hamantaschen, however any leftovers make a delicious crunchy salad, or a spicy sandwich filling - enjoy!

Savory Hamantaschen
with Lamb Filling

Try a savory twist on hamantaschen inspired by North African Jewish flavors. Please note that this recipe is not kosher. The recipe’s author, Emily Paster of West of the Loop, notes that “a tomato sauce would also go well with the lamb filling. Or simply drizzle some tangy pomegranate molasses over the hamantaschen for a no-fuss sauce!”

https://www.westoftheloop.com/2018/02/20/savory-hamantaschen-lamb-filling/

Ingredients

Dough

2 tsp instant or active dry yeast

1 cup plus 2 TB warm water

Pinch sugar

3 1/2 cups bread flour

Pinch salt

1 TB extra virgin olive oil

1 egg

Filling

2 TB extra virgin olive oil

1 small yellowonion, finely diced

2 cloves garlic, minced

1 lb ground lamb

1 TB tomato paste

1 TB chopped preserved lemon

1 tsp schwarma spice

1/2 cup peas (frozen is fine)

2 TB pine nuts

Yogurt Sauce

3 to 4 cloves garlic, minced

Juice of two lemons

Pinch salt

2 cups plain Greek yogurt

2 tsp dried mint

Directions

Preheat oven to 350.

Prepare the dough: if using active dry yeast, dissolve the yeast with a pinch of sugar in 1/2 cup warm water and leave for ten minutes until it froths. (If using instant yeast, skip this step and mix instant yeast directly in with the flour.)

In a large bowl, combine flour, salt, oil and egg and add the yeast mixture. Mix with a fork and work in remaining water as needed for dough to hold together.

Knead for five to ten minutes until dough is smooth and elastic.

Place dough in well-oiled bowl, cover and set aside in a warm place to rise until doubled, about one hour to one hour and fifteen minutes.

While the dough is rising, make the filling. Heat the olive oil over medium heat in a large saucepan.

Saute the onion until softened, about five minutes. Season with salt and pepper.

Add the garlic, lamb, tomato paste, preserved lemon, and schwarma spice and cook, stirring, until the lamb is no longer pink.

Add the peas and pine nuts and saute a few additional minutes until the peas are heated through and the pine nuts toasted. Taste and add salt and pepper if needed. Set aside.

When dough is risen, punch down and divide into four pieces. Keeping other pieces covered, take one piece and roll it out on a lightly floured board as thinly as possible.

Cut dough into 4-inch rounds. Gather up any dough scraps and roll those out as well. You should have 6-7 rounds of dough.

Place a heaping tablespoon of filling into the center of each round.

Using two hands, fold in two sides of the circle and pinch together. Fold up the bottom side of the triangle and pinch all three corners together. (Close well or pastries will open up when baked.) Repeat with remaining dough and filling.

Place filled pastries on a baking sheet lined with parchment paper or a Silpat baking mat.

Beat egg with one tablespoon of water. Brush pastries with egg wash.

Bake pastries for 25 minutes until golden brown. Cool on a wire rack.

While pastries are baking, make yogurt sauce. Combine minced garlic, lemon juice and salt in medium bowl and allow to stand for five minutes to soften raw garlic flavor.

Combine garlic mixture with the Greek yogurt and mint. Season well with salt and pepper. Drizzle with extra virgin olive oil.

Serve warm or room temperature with yogurt sauce.

Leftover pastries can be stored in the refrigerator for several days. Reheat or toast before serving. Pastries can also be wrapped well and frozen. Thaw and reheat before serving.